Spicy Mango-Mint Chutney

Name: Spicy Mango-Mint Chutney
Total time: 15 min
Yield: Makes 1 cup
Ingredients: 1 cup packed fresh cilantro leaves; 1 cup packed fresh mint leaves; 1/2 cup canned mango pulp (such as Deep Alphonso Mango Pulp); 2 tablespoons fresh lime juice; 2 tablespoons water; 2 small fresh serrano chiles, seeds and ribs removed, chopped; 1 1/2 teaspoons chopped peeled fresh ginger; 1/2 teaspoon kosher salt

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Vibrantly herbaceous and fiery hot with a balancing sweetness from the mango, this versatile condiment adds a welcome punch to both the Masala Paneer Kathi Rolls and the Spring Pea Chaat with Lemon Raita.

By Maneet Chauhan

May 2020

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total:

15 mins

Yield:

Makes 1 cup

Ingredients

1 cup packed fresh cilantro leaves
1 cup packed fresh mint leaves
1/2 cup canned mango pulp (such as Deep Alphonso Mango Pulp)
2 tablespoons fresh lime juice
2 tablespoons water
2 small fresh serrano chiles, seeds and ribs removed, chopped
1 1/2 teaspoons chopped peeled fresh ginger
1/2 teaspoon kosher salt

Directions

Step 1
Place cilantro, mint, mango pulp, lime juice, 2 tablespoons water, chiles, ginger, and salt in a blender. Process on low speed, gradually increasing speed to high, until smooth, about 1 minute. Transfer mixture to a small airtight container; press a piece of plastic wrap on mixture. Cover with a lid; store in refrigerator until ready to use.

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Chutney can be stored in an airtight container in refrigerator up to 2 days.

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Spicy Mango-Mint Chutney

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Spicy Mango-Mint Chutney

Gallery

Recipe Summary test

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Spicy Mango-Mint Chutney